gastronomic week 2012 january
take a relaxing week in the green Umbria with a chef of international experience,cheese,black truffle,extra virgin olive oil,legum...

2012 New Year's Eve cooking class
Three-days cooking courses at Spoleto in a farmhouse with tasting of extra virgin olive oil, black truffles and products of S...

CHINA 2011 NOVEMBER
GOURMET TOUR FOR THE SPREAD OF EXTRA VIRGIN OLIVE OIL BEIJING SHANGHAI HONG KONG

2011 OCTOBER INDIA
MUMBAY NPG COLLEGE, NEW DELHI OBEROY COLLEGE, BANGALORE COOKING CLASSES AT THE COLLEGE FOR THE USE EXTRA VIRGIN OLIVE OIL

2011september surprise dinner
If you want to make a surprise offer you a dinner at home, I'll take care of everything. ciao and enyoi your dinner

january 17 2011 world pesto genovese sauce
will involve all the chefs and not just the g.v.c.i.in the world that will make a big wave with pesto alla Genovese sauce.

2008 October Mosca Novaya Opera
Guest Chef with Carlo Cracco and Marco Bistarelli in the Mosca Novaya Opera Theather for the Presto Promo Group

2010 september riga food festival
Join with the Umbrian region weekly food festival to Pomodoro restaurant and Riga Rome Hotel

shanghai 2010 july the 9
dinner Spoleto style to Shanghai expo Italian Pavillon (Better City Better Life)

Consultant Chef

Hailing from Spoleto in the province of Perugia, Italy, Chef Angelo has been involving in the world of food preparation for almost 25 years.He started his first stint in the kitchen as a kitchen commis, learning trade secrets from many well-knowm and skilled chefs at fine dining restaurants including Angelo Paracucchi,a leading representive of Italian cuisine in the world. He has worked his way through the different kitchens of several restaurants and has been responsible for the openings of many top Italian Restaurants in various International Hotel chains including:
The Dubai Metropolitan Hotel and Resort
Tamanaco Intercontinental Hotel Caracas
Great Wall Sheraton Beying
Kun Lun Hotel Beying
Rhiga Royal Hotel Kyoto Japan
Ca del Sole Restaurant Los Angeles
Four Seasons Vancouver
Hong Kong Hilton
Radisson Scandinavian Hotel Copenaghen

His culinary career has taken him around Italy, Europe, Uk, United Arab Emirates, Asia, Usa, Canada, Africa.

Humble easy going and down to earth best describes the 45 years old Chef. His fervor for good food inspired him to join the culinary front.Creative and innovative, he likes cooking as he feels it gives him the freedom to create and experiment and the adrenaline rush of a busy kitchen keeps him on his toes. He believes that using the finest ingredients and products contributes greatly to the exquisite taste of a dish.